Home of the Day

Just about all of us have done it at some point this week, whether it's alone — or with family and friends. We do it before work, after work, during business meetings, on date night, and after church on Sundays.

Dave Magrogan, CEO of the Dave Magrogan Group (DMG), wants folks to do it all the time, preferably at one of 14 locations in Pennsylvania and Delaware.

It wasn’t until 2003 that he opened Kildare’s Irish Pub. He went on to open Doc Magrogan Oyster House, a perennial favorite for seafood aficionados; Stella Rossa Ristorante, a wine bar and pizzeria; and Harvest Seasonal Grill and Wine Bar, an upscale farm-to-table concept that features seasonal under-500 calories menu items from local farmers. He also develops dining concepts and advises on operations for communities, universities and shopping centers around the country.

Join me on this tour-de-flavor and learn insights on how DMG’s “guest first” philosophy can help you run your brand tighter, leaner and more efficiently.

Blue: What led you to sell two successful chiropractic offices and open your first restaurant?

Magrogan: I started looking at the clock, felt trapped in the office, and didn't feel the passion for it anymore. Everyone thought I was nuts when I decided to open up an Irish pub. Kildare’s took off and expanded to 10 stations. We sold a few, closed a few, and rebranded one. It was a great experience.

Blue: What did you learn through the process?

Magrogan: We set up a pub division and a restaurant division two years ago. They are entirely different beasts that require different management teams. It was really a smart move for us.

Magrogan: When my parents divorced, we moved around a lot. Mom told us we had to work hard to get somewhere in the world. I was never afraid of work.

Blue: My background is in knowing how to quadruple the size of the businesses I run. So I think differently than the average CEO and produce above average results. How do you think differently than the average guy?

Magrogan: I’ve probably taken more risks. When people say: this is great, why don't we stop here? I say: no, let’s go to the next level! Also, I enjoy the thrill of creating and watching trends. In 2003 when it was hot to go to a pub and drink Guinness, we opened Kildare’s. Now, with Harvest, I’m seeing people want healthy dining options.

Blue: How do you approach opportunity and risk?

Magrogan: The beauty and danger of entrepreneurship is that you see the vision so clear you can overlook minor issues. I’ve learned to listen more to my executive team and their concerns and not act like I have things all figured out. We’ve learned how to build better partnerships. We realized people love a beautiful restaurant but it doesn't make them come back. It is about the food and the service; so control your spend. We accept that failure is part of the game and that you can get back up again. We’ve learned how to be tighter, leaner, and more efficient.

Blue: The folks on the frontlines in hospitality are the customer’s first point of contact with your brand. What is your approach to employees with bad attitudes?

Magrogan: You can either be a rhino or a cow at my firm. My philosophy is based on Scott Alexander’s book," Rhinoceros Success." I adapted it to my business and established Rhino Living, a speaking, training and consulting firm, and speak on the topic “Do It Rhino Style” to audiences all over the world. The first thing I look for when hiring someone is a great attitude; it’s what they will fall back on when things get tough. We expect our people to be positive, effective and enthusiastic. There is a joke in the office: when the kitchen is on fire the guests don't need to know, just keep the smile on your face.

With more than 40 years of management, executive, consulting and speaking experience worldwide, Miller Ingenuity CEO Steve Blue (www.StevenLBlue.com) is a leading mid-market CEO and a globally-regarded business growth authority who has transformed companies into industry giants and enthralled audiences with his dynamic keynotes. He is the author of three books, including "American Manufacturing 2.0: What Went Wrong and How to Make it Right." Follow Steve on Twitter @StevenLBlue.